Pumpkin Pie Mini Soufflés

Time to Make: n/a Servings: n/a

What You Need

1/2 cup Half and half
1 tablespoon Cornstarch
1/2 teaspoon Grated nutmeg
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground allspice
1/8 teapoons Ground cloves
1/4 cup plus 1 tablespoon Succanat, divided, plus additional for coating ramekins
3/4 cup Canned pure pumpkin (from a 15-oz can, not pie filling)
1 1/4 cup Eggology egg whites
1/4 teaspoon Salt


  1. Whisk together half and half, cornstarch, spices, and 1 Tbsp succanat in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
  2. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
  3. Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with succanat, knocking out excess, then put in a large shallow baking pan.
  4. Beat Eggology egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup succanat a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
  5. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among eight 6-oz ramekins, mounding it.
  6. Bake soufflés until puffed and golden, 18 to 20 minutes. Serve immediately. Soufflés will deflate with time.